DAVE'S RIB RUB AND PIT BARBECUE RIBS
Make and share this Dave's Rib Rub and Pit Barbecue Ribs recipe from Food.com.
Provided by Hey Jude
Categories Pork
Time 6h45m
Yield 5-6 serving(s)
Number Of Ingredients 19
Steps:
- Mix rib rub ingredients (first 14 ingredients) and store in an airtight container.
- The night before cooking, trim the ribs of all excess fat and place them in a large plastic bag; pour in Italian dressing to coat; seal bag well, refrigerate for 4 hours, turning occasionally; remove and wipe dressing off then sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
- Wrap each rib in plastic and refrigerate overnight.
- Next day: remove from wrap and wipe sludge off ribs; generously coat front and back of ribs with rib rub and, using your hands, rub seasoning into meat and set aside.
- Smoking takes 6 hours.
- Prepare about 15 briquettes until they're red hot; place coals on one end of grill and place 1 pound of green hickory around coals (use water-soaked hickory chunks if you can't find freshly cut hickory).
- Keep internal temperature of the grill at 200-225°F and add more charcoal and hickory chunks every hour as needed.
- Place ribs bone side down but not directly over hot coals; after 3 hours, remove ribs from grill and wrap in foil; hold in covered grill at 180-200°F for 1 1/2 to 2 hours or until fork tender.
- Build a really hot bed of coals over the entire bottom of the grill.
- This goes fast- place ribs back on grill to add char flavor; when meat becomes bubbly it's done.
- Slather with barbecue sauce and let the heat caramelize the sauce.
- According to Dave, this caramelizing with the charring and slow smoking is the secret to tender, smoky ribs the way it's in the deep south.
- Take your time, visit with friends and drink some beer while slow cooking these ribs.
"SECRET'S IN THE SAUCE" BBQ RIBS
A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! -Tanya Reid, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Cut ribs into serving-size pieces; sprinkle with pepper. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cook, covered, on low until meat is tender, 6-8 hours. Serve with sauce.
Nutrition Facts : Calories 921 calories, Fat 58g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 1402mg sodium, Carbohydrate 50g carbohydrate (45g sugars, Fiber 2g fiber), Protein 48g protein.
BABY BACK RIBS
Steps:
- Preheat oven to 350 degrees F.
- Cut the racks of ribs in half crosswise. Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.
- Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. You can bake the ribs up to a day before and keep them refrigerated. Bring refrigerated ribs to room temperature about 1 hour before you grill them.
- Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they're crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce makes it easy for them to burn. Let the ribs rest for 5 to 10 minutes before cutting them into 1 or 2-bone pieces. Put out the rest of the sauce for dipping or brush it over the ribs.
- Stir all ingredients together in a small bowl until sugar is dissolved. The sauce will keep in the refrigerator for up to 2 weeks.
FAMOUS DAVE'S LEGENDARY PIT BARBECUE RIBS
Make and share this Famous Dave's Legendary Pit Barbecue Ribs recipe from Food.com.
Provided by Cheri B
Categories Pork
Time P2DT45m
Yield 2 Racks of ribs, 5-6 serving(s)
Number Of Ingredients 20
Steps:
- Dave said 2 (4-5 pounds) racks of spareribs, just to make clear.
- Mix all ingredients, down to Ribs in airtight container.
- (Mrs Dash original blend zarr changes it to what you see above).
- Seal and set aside, (it will make 6 cups and you only need 1 cup).
- The night before smoking, trim off excess fat.
- Place in large plastic bag and pour in Italian dressing to coat.
- Seal bag well and chill 4 hours, turning occasionally.
- Remove and wipe off dressing.
- Sprinkle each rib with pepper, then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes,.
- NOTE: ingredient list said minced, instructions said flakes- you choose.
- Wrap each rib in plastic and refrigerate over night.
- The next morning remove from wrap and wipe sludge off ribs.
- Generously coat front and back of the ribs with 1 cup rib rub using your hands, rub seasoning into meat and set aside.
- The Smoking process will take 6 hours.
- Using a chimney charcoal starter get 15 briquetts red hot. Place coals on one end of the grill and place 1 pound of green hickory around coals. Using water-soaked hickory chunks if you can't get fresh cut hickory.
- Keep internal temperature of grill at 200-225°F Add more charcoal and hickory chunks every hour as needed.
- Place ribs bone side down but not directly over hot coals.
- After 3 hours, remove ribs from grill and wrap in aluminum foil.
- Hold in covered grill at 180-200°F for 1 1/2 to 2 hours, or until fork tender.
- Next build a real hot bed of coals over the entire bottom of grill.
- Place ribs back on grill to add char flavor.
- When meat becomes bubbly it its done.
- Make sure to char off the bone side membrane until it becomes paper-y and disintegrates.
- Slather with BBQ sauce. let heat caramelize sauce.
- This caramelizing along with the charring and slow cooking is the secret to tender smokey ribs just like the Championship pitmasters used to do down in the Deep South.
- There are no short cuts to this time-honored way of barbecuing. Dave.
FAMOUS DAVE'S BBQ SAUCE - COPYCAT
Make and share this Famous Dave's BBQ Sauce - Copycat recipe from Food.com.
Provided by Dropbear
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- Fry bacon in a large saucepan until crisp.
- Drain, reserving 1 tablespoon of the drippings.
- Use the bacon for another purpose.
- Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown.
- Don't burn.
- Reduce heat to medium low.
- Deglaze the saucepan with water.
- Stir in the Peach Schnapps, raisins, jalapeño and garlic.
- Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
- Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice.
- Process until puréed and return to the saucepan.
- Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
- Mix well.
- Bring to a low boil, under medium heat, stirring frequently.
- Reduce heat to low.
- Simmer for 20 minutes, stirring occasionally.
- Remove from heat.
- Stir in Kahlúa and liquid smoke.
- Store, covered, in refrigerator.
Nutrition Facts : Calories 991.9, Fat 1.3, SaturatedFat 0.2, Sodium 2013.5, Carbohydrate 251, Fiber 5.9, Sugar 130.1, Protein 5.8
RIB RUB - COPYCAT FAMOUS DAVE'S
Make and share this Rib Rub - Copycat Famous Dave's recipe from Food.com.
Provided by Dropbear
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together thoroughly.
- Store in airtight container.
APPLEBEE'S BABY BACK RIBS - COPYCAT
Baby back ribs basted in a sweet barbecue sauce. Serve with baked beans, fries and coleslaw. From America's Most Wanted Recipes - Copycat Versions of Everyone's Best-Loved Food.
Provided by mailbelle
Categories Pork
Time 15m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Place ribs in a large pot and fill pot with enough water to cover ribs.
- Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
- While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
- Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
- Place boiled ribs, meat side down, on a broiler pan.
- Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
- Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.
Nutrition Facts : Calories 1424.3, Fat 107.3, SaturatedFat 39.6, Cholesterol 367.4, Sodium 1792, Carbohydrate 37, Fiber 0.2, Sugar 33.3, Protein 74.5
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- The day before you will be smoking the ribs, trim all excess fat from the ribs. Place ribs in a large Ziploc type plastic bag. Pour in the Italian dressing and turn bag over several times to coat all meat well after making sure bag is well sealed. Refrigerate for 4 hours, turning occasionally.
- Remove meat and wipe dressing off. Sprinkle each rib with pepper, 1/4 cup of the brown sugar and 1/2 cup of the onion flakes. After wrapping each rib in plastic, refrigerate overnight.
- The next morning remove ribs from wrap and wipe sludge off the meat. Generously coat both front and back of ribs with Rib Rub. Using your hands; rub seasoning into meat and set aside.
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